Monday, April 29, 2019

Peanut Butter Ginger Snaps Recipe

These soft & chewy Peanut Butter Ginger Snaps are more commonly seen around Christmas, but let me assure you these are perfect for any gathering!
I was introduced to a version of these cookies by my darling friend nearly two years ago, but boy did these cookies resonate with my family! Over the weekend my kids were begging me to make them cookies- they suggested making Ginger Snaps or Peanut Butter cookies. Ultimately we couldn't decide on just one recipe so we decided to combine them. 

Which turned out to be a very tasty surprise. The cookies turned out amazing! 

If you love perfectly spiced and super soft cookies, then you're in for a treat with this Peanut Butter Ginger Snaps Recipe! 


PEANUT BUTTER GINGER SNAPS RECIPE

INGREDIENTS½ cup (112g) unsalted butter, softened
2 tablespoons (25g) granulated sugar
1 cup (220g) dark brown sugar
1 large egg
2 tablespoons (22g) honey 
1 tablespoon creamy Peanut butter
1 teaspoon (5g) vanilla extract
1 ¾ cups (245g)  Flour
¼ teaspoon (1g) baking soda
½ teaspoon (2g) kosher salt
2 teaspoons (4g) ground ginger
1 tablespoon(1g) ground cinnamon
1/8 teaspoon (0.2g) ground cloves
½ cup granulated sugar, for rolling


INSTRUCTIONS
In the bowl of a stand mixer, cream together the butter with both sugars until light and fluffy. 

Mix in Peanut Butter. Scrape the sides of the bowl and mix in the egg on medium speed. 
Add in the honey and vanilla.
In a small bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves. 

Add this mixture to the stand mixer and mix on low until just combined.
Wrap the dough and refrigerate for 1 hour.
Preheat oven to 350°F.
Scoop cookie dough and form into rounded balls with your hands. 

Roll each dough ball in the granulated sugar to coat. 
Place dough balls onto cookie sheets about 2 inches apart.
Bake for about 10 minutes and until the cookie are crackled and are just starting to turn golden brown on the edges.
Cool cookies on wire racks. Store cookies in an airtight container.

**(Recipe adapted from Cup4Cup)


I hope you enjoy these as much as we do!